Process the pork and the fat by cutting into small strips. Place it in the freezer till the temperature gets to 30-34F
Grind the partially frozen pork and fat together on a 10mm plate and re chill
Grind the chilled meat on a 4.5mm plate
Place the meat and the seasonings in a food processor along with the ice chips
As the mince meat and ice chips are being chopped up in your food processor, slowly add the ice cold water. Be sure to keep the farce below 59F
Once properly emulsified, stuff the farce into a casing and tie it off. Place the newly cased sausage in a vac sealed bag and cook in a water bath at 140F for 2 hours. (for a pinker "spam" allow the meat to sit in the refrigerator overnight before cooking)
Once cooked place the sausage in an ice bath to cool it down.
Slice and enjoy. This spam is really great pan seared.